Why You’ll Love these Spicy Dan Dan Noodles
If you’re tired of the same old pasta dishes, these Spicy Dan Dan Noodles will absolutely rock your world.
I’ve been making this PF Chang copycat recipe for years, and it never fails to impress dinner guests with its bold flavors and satisfying textures.
What makes these noodles special? The magical combination of savory chicken, garlic, ginger, and that addictive sauce with just the right kick from sambal oelek.
Ready in under 30 minutes, they’re perfect for busy weeknights when you crave something exotic but don’t want the takeout bill.
Trust me, the balance of sweet, spicy, and umami is simply irresistible.
What Ingredients are in Spicy Dan Dan Noodles?
To create these mouthwatering Spicy Dan Dan Noodles at home, you’ll need a combination of protein, noodles, aromatics, and sauce ingredients that work together to create that signature PF Chang-style flavor. The beauty of this recipe is how ordinary ingredients transform into something extraordinary once they come together. And don’t worry about hunting down super-specialty items – most of these ingredients are readily available at your regular grocery store, especially in the international foods aisle.
- 2 boneless, skinless chicken breast fillets
- 2 tablespoons peanut oil (plus extra for cooking chicken)
- 6 ounces of chow mein noodles or Chinese egg noodles
- 1½ tablespoons minced garlic
- ½ cup chopped green onions
- 1 tablespoon minced ginger
- ½ cup soy sauce
- ¾ cup chicken broth
- ⅓ cup dark brown sugar
- 2 teaspoons sambal oelek (chile-garlic sauce)
- 4 tablespoons cornstarch
- ½ cup water
- ½ cup bean sprouts or peanuts for garnish
Feel free to adjust the sambal oelek to your heat preference – I sometimes add an extra teaspoon when I’m craving something with more kick. The dark brown sugar might seem like an unusual ingredient, but trust me, it provides that perfect balance to the savory soy and spicy chili components. For the noodles, while the recipe specifies chow mein or Chinese egg noodles, I’ve found that in a pinch, even linguine can work as a substitute, though you’ll miss some of that authentic texture. And if you’re looking to make this dish vegetarian, simply swap the chicken for extra-firm tofu and use vegetable broth instead of chicken broth.
How to Make these Spicy Dan Dan Noodles
Making these mouthwatering noodles is easier than you might think, especially when you break it down into manageable steps. Start by sautéing 2 chicken breast fillets in a skillet with a little peanut oil for about 10-12 minutes until they’re cooked through.
While the chicken cools, prepare 6 ounces of chow mein noodles or Chinese egg noodles according to package directions—typically this means boiling them for 3-5 minutes in 8-10 cups of water. The noodles cook quickly, so keep an eye on them to avoid mushy results.
Now for the magic—the sauce that makes Dan Dan noodles so irresistible. Heat 2 tablespoons of peanut oil in a wok over medium heat, then add 1½ tablespoons of minced garlic and ½ cup chopped green onions. Give them just a few seconds to become fragrant (burn the garlic and you’ll need to start over, trust me).
Next, add the liquid ingredients: ½ cup soy sauce, ¾ cup chicken broth, ⅓ cup dark brown sugar, and 2 teaspoons of sambal oelek for that signature spicy kick. Meanwhile, create a slurry with 4 tablespoons of cornstarch and ½ cup water, stirring until smooth, then add it to the sauce. This thickening agent transforms your sauce from watery to wonderfully clingy in about 2 minutes of simmering.
Once your sauce has thickened, mince the cooled chicken and add it to the wok, letting everything simmer together for an additional 5 minutes so the flavors can properly mingle.
The final assembly is where it all comes together—place those perfectly cooked noodles on a serving plate, then generously spoon the chicken and sauce mixture over top. For that authentic finish and textural contrast, garnish with ½ cup bean sprouts or peanuts just before serving.
The result? A restaurant-worthy dish with layers of flavor that’ll have everyone thinking you spent hours in the kitchen.
Spicy Dan Dan Noodles Substitutions and Variations
While perfecting the classic recipe is rewarding, the beauty of Dan Dan noodles lies in their flexibility.
I’ve experimented with countless variations over the years.
Protein options? Try ground pork, tofu, or tempeh instead of chicken.
Vegetarians can simply omit the meat and double up on bean sprouts and peanuts.
No sambal oelek? Sriracha works in a pinch, though you might want to add a touch of vinegar to balance the sweetness.
For gluten-free folks, rice noodles make an excellent substitute for egg noodles.
And if you’re watching sugar, halve the brown sugar or use a natural sweetener.
What to Serve with Spicy Dan Dan Noodles
Although these noodles are delicious enough to stand alone, I’ve found that the right side dishes can transform your Dan Dan noodles from a simple meal into a memorable feast.
I love serving mine with crispy spring rolls or steamed dumplings for a complete Chinese restaurant experience at home.
A simple cucumber salad with rice vinegar dressing provides a cool, rejuvenating contrast to the spicy noodles.
For something heartier, try garlic-sautéed bok choy or broccoli—they soak up any extra sauce wonderfully.
Want to impress guests? Add some honey-glazed Chinese barbecue pork (char siu) on the side.
Trust me, they’ll be asking for seconds.
Final Thoughts
Once you’ve mastered these Dan Dan noodles, you’ll find yourself craving them regularly in your meal rotation. The combination of those spicy, savory flavors with the perfect chewy noodles is downright addictive.
Trust me, I’ve made this PF Chang copycat more times than I can count.
What I love most is how versatile this recipe is—swap chicken for tofu, adjust the spice level, or add extra veggies. It’s truly restaurant quality without the price tag.
And isn’t that what homemade cooking is all about? Creating those special dishes that make dinner feel like an occasion, not just another meal.
Spicy Dan Dan Noodles (PF Chang Copycat)
Ingredients
Equipment
Method
- Heat a small amount of peanut oil in a skillet over medium heat. Cook the chicken breast fillets for 10-12 minutes until completely cooked through. Set aside to cool.
- While chicken cools, cook the chow mein or Chinese egg noodles according to package directions, typically 3-5 minutes in boiling water. Drain and set aside.
- Heat 2 tablespoons of peanut oil in a wok over medium heat. Add the minced garlic and chopped green onions, cooking just until fragrant, about 30 seconds.
- Add the minced ginger and stir for another 15 seconds.
- Pour in the soy sauce, chicken broth, dark brown sugar, and sambal oelek. Stir to combine.
- In a small bowl, create a slurry by mixing the cornstarch with water until smooth. Add this mixture to the wok and stir continuously.
- Allow the sauce to simmer for about 2 minutes until it thickens.
- Finely chop or shred the cooled chicken and add it to the sauce. Simmer everything together for an additional 5 minutes to allow the flavors to meld.
- Place the cooked noodles on serving plates and generously spoon the chicken and sauce mixture over the top.
- Garnish with bean sprouts or peanuts before serving for added texture and flavor.
